Stuffed Venison Backstrap: A Delicious and Simple Recipe

Stuffed venison backstrap is a delicious and impressive dish that is perfect for a special occasion or a hearty meal. The backstrap is the most tender cut of meat on a deer, and when stuffed with flavorful ingredients, it becomes a show-stopping centerpiece for any meal.

To make stuffed venison backstrap, the first step is to butterfly the backstrap by making a lengthwise cut down the center of the meat. Then, the backstrap is stuffed with a mixture of ingredients such as cream cheese, bacon, mushrooms, onions, and spices. The stuffed backstrap is then wrapped in bacon and grilled or roasted until the meat is tender and the bacon is crispy. The result is a mouthwatering dish that is sure to impress.

What is Stuffed Venison Backstrap?

Stuffed Venison Backstrap is a delicious and flavorful dish made from the loin of a deer. The backstrap is the tender meat that sits along the backbone on each side of the animal. For this recipe, the backstrap is butterflied open and stuffed with a mixture of cream cheese, bacon, mushrooms, onions, and parsley. It is then wrapped in bacon and grilled to perfection.

Venison is a lean and healthy meat that is high in protein and low in fat. It is a popular choice for hunters and outdoor enthusiasts who enjoy the challenge of hunting and cooking their own food. The backstrap is one of the most prized cuts of venison because of its tenderness and flavor.

Stuffed Venison Backstrap is a versatile dish that can be served as a main course or as an appetizer. It is perfect for outdoor gatherings, family dinners, and special occasions. The dish is easy to prepare and can be customized to suit individual tastes by adding or subtracting ingredients.

To make Stuffed Venison Backstrap, the backstrap is first butterflied open and flattened. It is then seasoned with salt, pepper, and other spices before being stuffed with the filling. The bacon is then wrapped around the backstrap to hold the filling in place and to add flavor and moisture to the meat.

Overall, Stuffed Venison Backstrap is a delicious and healthy dish that is perfect for any occasion. It is a great way to enjoy the flavors of venison in a unique and flavorful way.

Ingredients and Cooking Equipment

When it comes to making a delicious stuffed venison backstrap, having the right ingredients and cooking equipment is key. Here are the essential ingredients and tools you’ll need to create this mouthwatering dish:

Ingredients

• Venison backstrap: This is the star of the dish, so make sure you get a high-quality cut.
• Butter: Used to sauté the mushrooms and onions for the stuffing.
• Cream cheese: Adds a creamy texture and tangy flavor to the stuffing.
• Bacon: Wrapped around the stuffed backstrap to keep it moist and add an irresistible smoky flavor.
• Mushrooms: Chopped and sautéed with onions to create a rich, savory stuffing.
• Onion: Adds flavor and texture to the stuffing.
• Parsley: Freshly chopped parsley adds a pop of color and freshness to the dish.
• Salt and pepper: Essential seasonings to enhance the flavors of the dish.
• Rub or spices: Choose your favorite seasoning blend to add extra flavor to the backstrap.
• Toothpicks: Used to secure the bacon around the stuffed backstrap.
• Wire cooling rack: Helps the backstrap cook evenly and prevents it from sticking to the pan.

Cooking Equipment

• Cast iron skillet: Perfect for searing the backstrap before baking it in the oven.
• Baking sheet: Used to cook the backstrap in the oven.
• Meat thermometer: Essential for ensuring the backstrap is cooked to the proper temperature.
• Aluminum foil: Used to cover the backstrap while it rests after cooking.

With these ingredients and cooking equipment, you’ll be well on your way to creating a delicious stuffed venison backstrap that will impress your guests and leave them begging for more.

Preparing the Venison Backstrap

Venison backstrap is a lean and tender cut of meat that requires careful preparation to bring out its full flavor. Here are some steps to follow when preparing your venison backstrap:

1. Remove any silver skin or fat: Before cooking, it’s important to remove any silver skin or fat from the backstrap. These can be tough and chewy, and can also negatively affect the flavor of the meat. Use a sharp knife to carefully trim away any unwanted parts.

2. Season the meat: Once the backstrap is trimmed, it’s time to season it. You can use a simple rub of salt, pepper, and garlic powder, or get more creative with your seasoning choices. Just be sure to apply the seasoning evenly to both sides of the meat.

3. Let it rest: After seasoning, let the backstrap rest at room temperature for about 30 minutes. This allows the seasoning to penetrate the meat and helps it cook more evenly.

4. Sear the meat: Heat a cast iron skillet or grill pan over high heat. Add a small amount of oil to the pan, then carefully place the backstrap in the pan. Sear for 2-3 minutes on each side, until a crust forms.

5. Finish cooking: Once the backstrap is seared, transfer it to a preheated oven or grill to finish cooking. The exact cooking time will depend on the thickness of the meat and your desired level of doneness.

By following these steps, you can ensure that your venison backstrap is properly prepared and ready to be enjoyed.

Stuffing the Venison Backstrap

Stuffing the venison backstrap is a crucial step in making a delicious dish. The stuffing adds flavor and moisture to the meat, making it more tender and juicy. There are several options for stuffing the backstrap, but one of the most popular and flavorful combinations is spinach, crumbled bacon, baby portabella mushrooms, yellow onion, and jalapeno.

To start, butterfly the venison backstrap by making a lengthwise cut down the center of the meat. Be sure not to cut all the way through. Open the backstrap like a book and pound it with a meat mallet to even out the thickness.

Next, prepare the stuffing mixture by sautéing finely chopped baby portabella mushrooms, yellow onion, and jalapeno in a pan with a little bit of butter until they are soft and fragrant. Add chopped spinach and crumbled bacon to the pan and cook until the spinach is wilted and the bacon is crispy.

Spread the stuffing mixture evenly over the inside of the backstrap, leaving a little bit of room around the edges. Roll the backstrap tightly and secure it with butcher’s twine or toothpicks.

At this point, you can season the outside of the backstrap with your favorite rub or simply salt and pepper. Heat up a skillet or grill to medium-high heat and sear the backstrap on all sides until it is browned and crispy. Finish cooking the backstrap in the oven until it reaches your desired level of doneness.

In conclusion, stuffing the venison backstrap is a simple but important step in making a delicious dish. By using a combination of spinach, crumbled bacon, baby portabella mushrooms, yellow onion, and jalapeno, you can add flavor and moisture to the meat, making it more tender and juicy.

Cooking the Stuffed Venison Backstrap

Once the venison backstrap is stuffed, it’s time to cook it to perfection. There are several ways to cook a stuffed venison backstrap, including grilling, oven, smoker, and BBQ grill. Each method has its own unique benefits and drawbacks, so it’s important to choose the one that suits your preferences and equipment.

Grilling

Grilling is a popular way to cook a stuffed venison backstrap. It’s relatively quick and easy, and it imparts a smoky flavor that complements the meat’s natural taste. To grill a stuffed venison backstrap, preheat the grill to medium-high heat and place the meat on the grates. Cook for about 10-15 minutes per side, or until the internal temperature reaches 135-140°F for medium-rare. Let the meat rest for 10-15 minutes before slicing and serving.

Oven

If you don’t have access to a grill, you can also cook a stuffed venison backstrap in the oven. Preheat the oven to 375°F and place the meat on a baking sheet. Cook for about 25-30 minutes, or until the internal temperature reaches 135-140°F for medium-rare. Let the meat rest for 10-15 minutes before slicing and serving.

Smoker

For those who love the taste of smoke, smoking a stuffed venison backstrap is an excellent option. Preheat the smoker to 225°F and place the meat on the grates. Smoke for about 2-3 hours, or until the internal temperature reaches 135-140°F for medium-rare. Let the meat rest for 10-15 minutes before slicing and serving.

BBQ Grill

If you have a BBQ grill, you can also cook a stuffed venison backstrap using indirect cooking. Preheat the grill to medium-high heat and place the meat on the grates. Cook for about 10-15 minutes per side, or until the internal temperature reaches 135-140°F for medium-rare. Let the meat rest for 10-15 minutes before slicing and serving.

Internal Temperature and Desired Doneness

It’s important to monitor the internal temperature of the stuffed venison backstrap to ensure it’s cooked to your desired doneness. For medium-rare, the internal temperature should be 135-140°F. For medium, it should be 145°F, and for well-done, it should be 160°F.

Resting

After cooking, it’s essential to let the stuffed venison backstrap rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender dish.

Bacon Drippings and Smoke Flavor

To add an extra layer of flavor to the stuffed venison backstrap, you can baste it with bacon drippings or use wood chips to impart a smoky flavor during cooking. However, be careful not to overdo it, as too much smoke can overpower the meat’s delicate taste.

Serving Stuffed Venison Backstrap

Stuffed Venison Backstrap is a delicious and impressive dish that can be served for any special occasion. The dish is packed with protein and has a rich, savory flavor that is sure to impress your guests. Here are a few tips for serving Stuffed Venison Backstrap:

Presentation

Presentation is key when serving this dish. The backstrap should be sliced into rounds and arranged on a platter. The slices should be arranged in a circular pattern with the filling facing up. Garnish the platter with fresh herbs, such as parsley or rosemary, and serve with a side of roasted vegetables.

Nutrition

Stuffed Venison Backstrap is a high-protein dish that is low in carbohydrates. One serving of Stuffed Venison Backstrap contains approximately 250 calories, 30 grams of protein, and 2 grams of carbohydrates. If you are watching your calorie intake, you can reduce the amount of bacon used in the recipe to make it a bit lighter.

Wine Pairing

Stuffed Venison Backstrap pairs well with a full-bodied red wine, such as Cabernet Sauvignon or Merlot. The rich, savory flavors of the dish are complemented by the bold flavors of these wines. If you prefer white wine, a Chardonnay or Pinot Grigio would also work well.

Leftovers

If you have leftovers, Stuffed Venison Backstrap can be reheated in the oven or microwave. To reheat in the oven, wrap the slices in foil and bake at 350 degrees for 10-15 minutes. To reheat in the microwave, place the slices on a microwave-safe plate and heat for 30-60 seconds, or until heated through.

Conclusion

Stuffed Venison Backstrap is a delicious and impressive dish that is perfect for any special occasion. With a few simple tips, you can serve this dish with confidence and impress your guests with your culinary skills.

Venison Backstrap Recipe Variations

When it comes to venison backstrap, there are many variations of recipes that you can try to add some variety to your meals. Here are a few ideas to get you started:

Bacon-Wrapped Venison Backstrap

One classic and popular way to prepare venison backstrap is to wrap it in bacon. The bacon adds a smoky flavor and helps keep the meat moist during cooking. To make this recipe, simply wrap the backstrap in bacon slices and secure with toothpicks or cooking twine. Then season with your favorite spices, such as garlic salt or cajun seasoning, and cook on the grill or in the oven until the internal temperature reaches 130-135°F for medium-rare.

Cajun Venison Backstrap

For a spicy twist on venison backstrap, try a Cajun-style recipe. Rub the backstrap with a mixture of Cajun seasoning, garlic powder, onion powder, and paprika before cooking. You can also marinate the meat in a spicy mixture of hot sauce, Worcestershire sauce, and garlic for added flavor. Cook the backstrap on the grill or in the oven until it reaches your desired level of doneness.

BBQ Venison Backstrap

If you’re a fan of barbecue, you can also prepare venison backstrap with a BBQ twist. Rub the backstrap with your favorite BBQ seasoning, such as a blend of brown sugar, paprika, chili powder, and cumin. Then cook the backstrap on the grill or in the oven until it reaches an internal temperature of 130-135°F for medium-rare. You can also brush the meat with BBQ sauce during the last few minutes of cooking for added flavor.

Overall, there are many ways to prepare venison backstrap, from classic bacon-wrapped to spicy Cajun and BBQ flavors. Experiment with different seasonings and cooking methods to find your favorite recipe.